Water- or stone-ground fine white cornmeal is necessary for this recipe.
Sugar may be increased to 1 cup if preferred.

Generously grease a 6" x 10" glass dish. Cook meal, sugar, salt and
milk together in a double boiler, stirring frequently since meal tends
to sink to the bottom of the pan until the mixture thickens. When thick,
remove from heat. Add a little of the hot mixture to the beaten eggs; stir.Fold egg mixture and butter into cooked meal. Bake at 400 degrees for 45 minutes to an hour, or until firm in the center. Cool in the pan for 1 hour. Cut in squares and serve.

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Serving Ideas : Espcially good with turnip greens, ham or fried fish.

NOTES : There are almost as many recipes for cornbread as there are
Eastern Shore cooks, and this recipe is for those who prefer a more
moist pone, buttered and eaten with a fork.

Do you have Eastern Shore of Virginia family recipes you would like
to share with readers of this web site? If so, please e-mail them to Jack
Burn jackburn@swva.net . Thanks